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Rellenong Bangus (Stuffed Milkfish)

This stuffed milkfish or ‘Rellenong Bangus‘ is for those who like fish but not the fishbones. It is also cooked in the oven so no oil splatters from frying and less oil.

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

Bangus or milkfish is notoriously known for having a lot of fish bones. They are also known to make a lot of splatters when fried. Therefore, for those who love milkfish but not all the things I mentioned above, this Rellenong Bangus recipe is the perfect one for you!

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

What is Rellenong Bangus?

Rellyenong (also “relyeno”) Bangus is a stuffed milkfish that is normally fried to a golden crisp. It is commonly serves at special events or occasions as the process involved in making it may not be the easiest or quickest. But it is not that difficult at all.

The meat is, first, separated from the skin and removed while the fish is still raw or uncooked. This has to be done without breaking the skin of the fish. It is then seasoned and cooked with vegetables and spices. It is then stuffed back and the whole milkfish is then fried, or in this case, baked.

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

How to skin a whole fish?

Warning! The following images contain graphic content! Hehe! Here I am trying my best to illustrate how I removed the fish meat keeping the skin whole and intact.

  1. Remove scales by using a blunt knife. Remove the guts and intestines through the top opening. Remove the gills as well. Wash and pat dry with a paper towel.
  2. Tilt the fish head up, snapping the spine in the process. Break also the bone at the bottom near the tail.
  3. Insert a spatula in between the meat and skin through the opening to separate the meat from the skin. Move it up and down and around inside the skin. Don’t worry the skin is tougher than you think and will not break so easily.
  4. If correctly done, the meat should come out when the bone is pulled out from the opening. If not just push the meat out.
Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

Fried vs. Baked

I for one have an aversion to frying milkfish, well to anything that involves frying actually and you can understand that if you notice the big scar on my right hand on my videos. I share this scar with my mama as we were both in same kitchen accident some ancient years ago that involves frying (chicken). But the fear of oil splatters is still there.

So, since I hate frying, I baked my Rellenong Bangus instead and I think this will be how it is for me from now on. Not only was it painless it is also more practical since I do not have a frying pan that will fit the whole milkfish in

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com

In mood for more fish recipes? Try these:

escabeche or sweet and sour fish
Try this easy recipe for a colorful, tangy-sweet Filipino Escabeche or Sweet and Sour Fish and bring your plain fried fish to the next level of goodness.
Kinilaw na Tanigue Recipe
Hawaii has Poke and Peru has Ceviche, the Philippines has Kinilaw! A different kind of appetizer from raw fish in vinegar and spices.

Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise recipe! | www.foxyfolksy.com
Level up your simple steamed fish into this colorful and tasty Steamed fish with Mayonnaise! Perfect for Lapu-lapu (grouper) Maya-maya (snapper) or Tilapia!
Fried stuffed milfish sliced and served with a dip.

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Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp! | www.foxyfolksy.com
5 from 1 vote

Rellenong Bangus (Stuffed Milkfish)

Try this Filipino Stuffed Milkfish or Rellenong Bangus recipe. Deboned, flaked and re-stuffed with vegetables and spices! Baked or fried to golden crisp!
Print Rate
Course: Main Course
Cuisine: Filipino
Keyword: rellenong bangus,stuffed milkfish
Servings: 4
Calories: 201kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

INGREDIENTS

  • 1 medium or big milkfish / bangus
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon or calamansi juice
  • 2 tablespoons oil
  • 1 medium onion– chopped
  • 2 big cloves garlic– minced
  • 1 small carrots– cut into small cubes
  • 1 small potato– cut into small cubes or 1/2 cup green peas
  • 1 small green bell pepper– cut into small cubes
  • 1/4 cup raisins
  • 2 tablespoons pickle relish
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1-2 tablespoons water(if needed)
  • salt
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon oil– for brushing

INSTRUCTIONS

  • Prepare the milkfish as indicated in the instructions above. Place the fish skin on a plate or small bowl. Add 1 tablespoon of soy sauce and lemon or calamansi juice and marinade until ready to use.
  • Place fish meat in a pot or pan and add a little water. Bring it to boil and cook until the meat is done. Drain water and transfer to a plate and remove the fishbones.
  • Heat oil in a pan over medium heat. Saute garlic and onions until limp and aromatic. Add carrots and potatoes and cook for 3 minutes.
  • Add the fish meat, bell pepper, raisins, pickle relish, soy sauce and tomato paste. Season with salt if needed. Cook for another 3-5 minutes. Remove pan from heat. Add the flour and mix then the egg and mix again until well blended.
  • Fill the marinated skin with the mixture and then place the stuffed milkfish on a baking sheet lined with aluminum foil. Brush both sides with oil and bake at 200°C/400°F for 10-15 minutes each side or until skin turns crisp and golden brown.
  • You may also fry the fish instead of baking it.

VIDEO

Nutrition Facts
Rellenong Bangus (Stuffed Milkfish)
Amount Per Serving
Calories 201 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 41mg14%
Sodium 645mg27%
Potassium 262mg7%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 2277IU46%
Vitamin C 21mg25%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This recipe was originally published in September 2017. Updated in July 2020 to include new photos, more tips, and a recipe video.

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Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. My second time to try your recipe and it never fails.. thanks for sharing 😊.. I’ve also tried your ensaymada recipe my kids and friends loved it

  2. Hi Bebs. I like milkfish and I will try Your recipe. It look delicious. Thank you for your explanation. It is clear to me how to make ralkenong bangus.

  3. 5 stars
    hey bebs. love your milk fish. in indonesia we also have the same kind from this filled milk fish but in the different way. my grandpa village called it sate bandeng ( milk fish satay) also filled inside the milk fish body. but love the photo. made me want to eat :D.

  4. Can i ommit the tomato paste? Di Ba sya madaling mapanis pag may tomato paste? Thanks in answering..

    1. If you will eat it within the day (or even 2) it should be fine. If not, just keep it stored in the fridge then it should be fine. Of course, you can skip the tomato paste/sauce entirely but I personally like the flavor it adds to the Relleno.

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